Best Coconut Lime Dressing Recipes

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SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH



Sesame Tofu With Coconut-Lime Dressing and Spinach image

Coated in panko and sesame seeds, tofu takes on a splendid crunchiness that contrasts with sautéed spinach in this 30-minute dish. It comes together under a fragrant coconut-lime dressing - which you can double, then toss with salad. Swap out the spinach to your taste: Try this with mustard greens or chopped collard greens, adjusting the cooking time accordingly. Be careful when handling the uncooked tofu once it is breaded, as the breading is delicate. Using a pair of kitchen tongs or two forks to grab the tofu from the sides will help prevent its crumbling or falling apart. Serve this satisfying main by itself, or alongside a bowl of rice.

Provided by Nik Sharma

Categories     dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 21

1/4 cup unsweetened coconut milk
1 lime, zested and juiced (1 teaspoon zest and 2 tablespoons juice)
2 tablespoons sambal oelek
1 tablespoon dark brown sugar
1/4 cup pure sesame oil (or toasted sesame oil, for stronger flavor)
Fine sea salt
1 (12-ounce) package extra-firm tofu, cut into 8 equal rectangles
1/2 cup panko bread crumbs (or 1/4 cup cornstarch, for a gluten-free option)
1/2 cup white sesame seeds (or a mix of black and white)
1/2 teaspoon black pepper
Fine sea salt
2 large egg whites
1/4 cup neutral oil, such as grapeseed, for pan-frying
2 tablespoons neutral oil, such as grapeseed
1 shallot, peeled and minced
2 garlic cloves, peeled and thinly sliced
20 ounces spinach
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground black pepper
Fine sea salt
2 tablespoons minced chives, for garnish

Steps:

  • Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
  • Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
  • Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
  • Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
  • Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.

COCONUT-LIME DRESSING



Coconut-Lime Dressing image

This dressing is delicious on a colorful cold noodle salad with shrimp.

Provided by Claire Saffitz

Categories     Bon Appétit     Coconut     Salad Dressing     Lime     Lime Juice

Yield 1 cup

Number Of Ingredients 6

6 tablespoons unsweetened coconut milk
3 tablespoons fresh lime juice
5 teaspoons fish sauce
1 tablespoon finely grated shallot
1 tablespoon light brown sugar
1/4 cup vegetable oil

Steps:

  • Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
  • Do Ahead:
  • Dressing can be made 1 day ahead. Cover and chill.

COCONUT SHRIMP WITH LIME DRESSING



Coconut Shrimp with Lime Dressing image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Peanut or vegetable oil, for deep-frying
2 egg whites
1 tablespoon cornstarch
Kosher salt
Freshly ground black pepper
12 (U-15) jumbo shrimp, peeled, deveined, and flattened
2 cups flaked coconut
Lime dressing, recipe follows
2 bunches watercress leaves, for garnish
1 cup sour cream
1 lime, zested and juiced
1 small shallot, finely diced
2 tablespoons chopped parsley
1 tablespoon sugar
1/4 teaspoon finely chopped scotch bonnet pepper
Kosher salt
Freshly ground black pepper

Steps:

  • In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
  • In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
  • Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
  • Dress shrimp with lime dressing and garnish with watercress leaves.
  • Combine ingredients in a small bowl, and chill until ready to serve.

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING



Chilled Hearts of Palm With Asparagus and Coconut Lime Dressing image

This is a chilled salad recipe that is included in a cookbook titled Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii. It was attributed to the Manele Bay Hotel restaurant on the island of Lana'i, Hawaii.

Provided by Northwestgal

Categories     Greens

Time 15m

Yield 5 serving(s)

Number Of Ingredients 11

20 asparagus spears, blanched and chilled
1 lb hearts of palm, thinly sliced
1 japanese cucumber, thinly sliced
1/2 lb mixed baby greens
1/4 cup roasted macadamia nuts, chopped (garnish)
1/2 cup coconut milk
1/4 cup rice wine vinegar
1/8 cup lime juice
3 tablespoons honey
1 cup canola oil
salt and pepper, to taste

Steps:

  • In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
  • In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
  • To serve, sprinkle macadamia nuts on each serving.

ASPARAGUS-PALM HEART SALAD W/COCONUT LIME DRESSING



Asparagus-Palm Heart Salad w/Coconut Lime Dressing image

This is a delicious chilled salad from Hawaii.

Provided by Vickie Parks

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 14

SALAD:
20 large asparagus spears, blanched and chilled
1 lb hearts of palm, thinly sliced
1 large japanese cucumber, thinly sliced
1/2 lb mixed baby greens
1/4 c roasted macadamia nuts, chopped (garnish)
COCONUT LIME DRESING:
1/2 c coconut milk
1/4 c rice wine vinegar
1/8 c lime juice
3 Tbsp honey
1 c canola oil
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • 1. In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
  • 2. In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
  • 3. To serve, sprinkle macadamia nuts on each serving.

COCONUT LIME SALAD DRESSING



Coconut Lime Salad Dressing image

Make and share this Coconut Lime Salad Dressing recipe from Food.com.

Provided by Rainette

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup coconut milk
1/2 teaspoon finely grated lime rind
1 lime, juice of
1 teaspoon brown sugar
1 small red chile, finely chopped

Steps:

  • Mix all ingredients together in a clean jar or bottle.
  • Shake vigorously till well combined.
  • Serve immediately.

Nutrition Facts : Calories 82.2, Fat 6.6, SaturatedFat 5.8, Sodium 20.1, Carbohydrate 6, Fiber 1, Sugar 4.1, Protein 1.2

LOBSTER-DAIKON SPRING ROLLS WITH COCONUT LIME DRESSING



Lobster-Daikon Spring Rolls with Coconut Lime Dressing image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 23

4 pieces rice paper, placed between 6 warm damp terry towels
1 lobster 1# cull, blanched, cleaned, cut into strips
1/4 package daikon radish sprouts, bottom cut off
1/2 red pepper, long julienne
1/2 yellow pepper, long julienne
1/2 cucumber, long julienne
1/4 carrot, long julienne
2 ounces napa cabbage, chiffonade
8 basil leaves
8 mint leaves
12 cilantro leaves
2 ounces canola oil
1/2-ounce garlic, chopped
1-ounce shallot, chopped
1-ounce lemon grass, chopped
1-ounce ginger, chopped
4 ounces sushi vinegar
1-ounce mirin
8 ounces coconut milk
Fish sauce, to taste
1 teaspoon sambal, garlic-chili condiment
1/8 bunch cilantro, chopped fine
2 limes, juiced

Steps:

  • For the lobster daikon radish sprout spring rolls: Place 1 piece of rice paper on the table. Then place all other ingredients in the center of the rice paper. Fold in the ends of the rice paper and roll up. Cut in half on the bias and serve with creamy coconut lime dressing.
  • For the creamy coconut lime dressing: In a hot, small sauce pot, add canola, garlic, shallots, lemon grass and ginger. Saute until shallots are translucent but have no color. Deglaze with sushi vinegar and mirin and reduce by half. Add coconut milk and reduce by half until thick. Remove from heat and let cool to room temperature and strain through a chinois. Finish by seasoning with fish sauce, sambal, cilantro and lime juice. Serve with lobster spring rolls.

COCONUT AND LIME SALAD DRESSING



Coconut and Lime Salad Dressing image

Great little dressing which is quick and simple. Toss with salad leaves, stir through rice or dip dim sum in it. Will keep for upto five days in a sealed container

Provided by PinkCherryBlossom

Categories     Coconut

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons coconut milk
2 tablespoons lime juice
1 tablespoon yoghurt
1/2 teaspoon soy sauce
1/2 teaspoon thai curry sauce

Steps:

  • Combine all ingredients and mix well.

Nutrition Facts : Calories 38.8, Fat 3.5, SaturatedFat 3, Cholesterol 1, Sodium 89.5, Carbohydrate 2.1, Fiber 0.1, Sugar 0.6, Protein 0.8

COCONUT LIME CILANTRO DRESSING



COCONUT LIME CILANTRO DRESSING image

Categories     Sauce     Vegetable     No-Cook     Quick & Easy     Dinner     Stuffing/Dressing     Lemon

Yield 12 fluid ounces

Number Of Ingredients 8

1 cup fresh cilantro leaves, rinsed and packed
3 tbsps fresh lime juice
1 lime, grated zest of
3 tbsp rice wine vinegar
1 cup coconut milk
1 tbsp sugar
salt to taste
chili pepper flakes or garlic chili paste to taste

Steps:

  • Mix all ingredients together and toss with salads, vegetables, or noodles.

RICE NOODLES WITH SHRIMP AND COCONUT-LIME DRESSING



Rice Noodles with Shrimp and Coconut-Lime Dressing image

Number Of Ingredients 13

6 tablespoon unsweetened coconut milk
3 tablespoon lime juice
3 tablespoon fish sauce
1 tablespoon shallot - finely grated
1 tablespoon light brown sugar
1/8 cup vegetable oil
8 ounce rice stick noodles - dried
12 ounce peeled cooked shrimp
1 l persian cucumber - thinly sliced
2 cup baby arugula or watercress
1 cup cilantro
2 serrano chili thinly sliced
1/4 cup crushed, salted roasted peanuts

Steps:

  • Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified; set aside.
  • Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.
  • Toss noodles, shrimp, cucumber, watercress, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with chiles and peanuts and drizzle remaining dressing over.

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